FISH & FLOWERS
130g of Hake fillet per person
1 teacup of wild yellow mustard flowers
WHITE WINE SAUCE
1 Clove of garlic
1 Sprig of thyme
1 small bunch of chives
250ml White wine
250ml Chicken stock
250ml Double cream
25g Pink peppercorns
50g White wine vinegar
200g Broad beans
200g Fresh peas
THE WHITE WINE & PINK PEPPERCORN SAUCE
Start by sweating down the diced onion with the chopped garlic and a sprig of thyme, in a little oil. When soft add the white wine and reduce by half. Next, add the chicken stock and reduce by half again.
Finish by adding the double cream and reduce till the sauce starts to thicken. Finally, blend all together in a blender and pour the sauce through a fine sieve into any small receptacle. Set it aside till needed.
Place the pink peppercorns in a metal sieve. Bring the water, sugar and vinegar to the boil in a small pan, then slowly pour boiling liquid over the pink peppercorns and allow to cool and then remove any excess liquid with kitchen towel.
COOKING THE GREENS
Prepare the greens by shelling the broad beans and peas in to a bowl. Next peel away the outer leaves of the leek to reveal the leek heart, slice the heart into small round ‘checker’. Blanch the ‘checkers’ in salty water and set them aside.
COOKING THE HAKE FILLET
Finally, heat a little olive oil in a non-stick frying pan. Season the hake with a pinch of salt and place the into the hot pan skin side down and cook for a few minutes until the flesh becomes opaque. Remove the pan from the heat, turn the fillet over and let the residual warmth cook the fish through perfectly.
Heat the white wine sauce in a small pan and add in the peas, broad beans, leek hearts and chopped chives and pour half onto the plate. Place the Hake fillet on top, skin side up showing off the golden skin, and carefully pour the remaining sauce around it. Finish with pink peppercorns and wild yellow mustard flowers.
SERVE & ENJOY!